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Coleslaw With Marzetti Dressing

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Everyone needs a simple yet refreshing summer slaw in their back pocket that is perfect for BBQ, picnics, or simple Sunday lunches. This super easy slaw starts with purple cabbage, green cabbage, and carrots.

All the veggies meld together nicely thanks to awesome Marzetti dressing. The special addition to the slaw in this recipe is sesame and chia seeds, which give it an extra crunch.

Turning Cabbage Into Coleslaw

This perfect coleslaw is the epitome of what good slaw should be; green cabbage, purple cabbage, a few carrots, crunchy add-ons, and a creamy zesty dressing.

It is nothing too flashy, but that’s as it should be. This slaw is perfectly crunchy and has a cool creaminess and tangy flavor that balances out any heavy meat dish.

The Marzetti dressing is the star here, as it brings all ingredients together and elevates the whole story. Without the proper dressing, you would end up with just a plain cabbage salad, instead of perfect coleslaw. 

How To Use Marzetti Dressing

Marzetti dressing is a perfect mix of soybean oil, corn cider vinegar, a bit of sugar, egg yolks, mustard, and rosemary.

This dressing pairs perfectly with coleslaw, but besides this, you can use it for your deviled eggs, chicken, or potato salad. It pairs with so many ingredients and is unavoidable in my kitchen. 

Can You Make Your Own Dressing?

Yes, you can make your Marzetti dressing, but I am not promising it will be great as the original Marzetti. 

I have tried to copy-cat this recipe, and here is my best solution:

  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 2 tbsp white distilled vinegar
  • 1 tbsp yellow mustard
  • Some chopped rosemary, not too much

Whisk all ingredients in a bowl. Use over a cabbage slaw.

My Tips For The Best Coleslaw

Freshly made coleslaw tends to be at its crunchiest, creamiest best if eaten on the day it’s made.

The longer it sits, either in the fridge or at the picnic table, the more liquid is released from the shredded cabbage, which can make your slaw wet and soggy.

If you plan to make the coleslaw a day or two days ahead, I suggest that you prepare cabbage and carrots ahead of time. Store them in a container until you need them.

With the Marzetti dressing, you will always have the dressing ready, and there’s no need to worry about it.

There is another option and that is salting the cabbage. This seems odd since salting the cabbage causes it to wilt, so this step requires some trust. Once the cabbage is salted, it will start to release liquid.

Squeeze it out, and mix the slaw with carrots and dressing. Although it may sound unbelievable, the cabbage will remain crunchy and the slaw will keep for several days. 

How To Serve Coleslaw

Once you have your coleslaw made, store it in a fridge for an hour before you serve it. This gives time to flavors mingle and react with each other. 

Just before serving, you can add a bit more of the dressing to make it extra creamy. 

Coleslaw With Marzetti Dressing Recipe

Preparation time: 10 minutes + chilling time

Servings: 8

Ingredients

  • ½ small head of purple cabbage
  • ½ small head of green cabbage
  • 2 medium carrots
  • 1 cup Marzetti dressing
  • 1 tbsp toasted sesame seeds
  • 1 tsp chia seeds

Instructions

1. Shred the green and purple cabbage. You can shred these by using a food processor fitted with the shredding blade.

2. Peel and shred the carrots.

3. In a large bowl, toss together the green cabbage, purple cabbage, and carrots.

4. Drizzle the slaw with Marzetti dressing.

5. Sprinkle the slaw with sesame and chia seeds.

6. Stir to combine and refrigerate for 1 hour.

7. Serve as desired. Enjoy!

Coleslaw With Marzetti Dressing

Coleslaw With Marzetti Dressing

Yield: 8 servings
Prep Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 10 minutes

This delicious, crunchy, and refreshing coleslaw is so easy to make!

Ingredients

  • ½ small head of purple cabbage
  • ½ small head of green cabbage
  • 2 medium carrots
  • 1 cup Marzetti dressing
  • 1 tbsp toasted sesame seeds
  • 1 tsp chia seeds

Instructions

    1. Shred the green and purple cabbage. You can shred these by using a food processor fitted with the shredding blade.
    2. Peel and shred the carrots.
    3. In a large bowl, toss together the green cabbage, purple cabbage, and carrots.
    4. Drizzle the slaw with Marzetti dressing.
    5. Sprinkle the slaw with sesame and chia seeds.
    6. Stir to combine and refrigerate for 1 hour.
    7. Serve as desired. 

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